Ultimate Comfort Chicken Pot Pie

Name: Ultimate Comfort Chicken Pot Pie
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 tsp Black Pepper; 0.25 cup Butter; 6 whole Carrot; 6 stalk Celery; 3 cups Chicken Broth; 4 oz Chicken Gravy Mix; 1 cup Corn; 1 tsp Dried Thyme; 1 whole Eggs; 1 cup Green Beans; 1 cup Green Peas; 0.25 cup Milk; 15 oz Pie Crust; 1 cup Red Potato; 0.5 tsp Salt; 4 cups Water; 1 whole Whole Chicken; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 American High-Protein 💪Halal 🕌Comfort-Food

Ultimate Comfort Chicken Pot Pie is rich and cozy, with tender rotisserie chicken, a creamy gravy, and a generous mix of carrots, peas, and potatoes tucked into a flaky double crust. Each slice balances buttery pastry with hearty, well-seasoned filling for a classic family favorite. Serve it for Sunday dinner, potlucks, or any chilly evening when you want something warm and satisfying.

Prep45 mins
Cook1 hr
Serves6
DifficultyMedium

1

Preheat the oven to 425 degrees F (220 degrees C). Place a baking sheet on the rack where you will bake the pie.
2

Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the mixture with thyme, salt, and black pepper; bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set them aside.
3

Put the dry chicken gravy mix into another saucepan and slowly whisk in the water until smooth. Bring to a boil, reduce the heat to medium-low, and simmer until thickened, about 1 minute. Set the gravy aside and let it keep thickening as it cools.
4

Press one pie crust into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the dish. Pour the remaining gravy slowly over the filling until the gravy is visible at the top. Scatter the butter pieces over the filling; top with the second crust. Seal the 2 crusts together and crimp with a fork.
5

Whisk the egg and milk together in a bowl, then brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
6

Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.